Pork Neck Steak with Caramelized Onions

1. 1 Pork neckpack 700 g ≈ $5.63 150 g
2. 2 Onions≈ $1.60 per kg 100 g
3. 3 Butterpack 180 g ≈ $1.58 12 g
4. 4 Sugar 5 g
5. 5 Balsamic vinegar 8 ml
6. 6 New potatoes≈ $2.50 per kg 130 g
7. 7 Sunflower oil 5 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the potatoes and boil them in salted water for 15–18 minutes until tender, when a knife slides in easily.

2. Slice the onions² into half-rings and sauté them in butter³ over low heat for 12–15 minutes until golden.

3. Add sugar and balsamic vinegar, cooking another 3–4 minutes until the onions² glisten thickly.

4. Pat the steak dry, season with salt and pepper. Heat a skillet with sunflower oil.

5. Sear the pork¹ neck for 4–5 minutes per side until browned and juices run clear when pierced.

6. Let the meat rest for 3 minutes before serving with the caramelized onions² and boiled potatoes.